Why won't my dip blend?

This likely has to do with your blender. If your blender is having a tough time blending all of the ingredients, add in a little bit of water or milk just to get it moving again. You can also save some of the liquid from the can of white beans and use that instead.

Carrot and Roasted Red Pepper Feta Dip

Description

This creamy Carrot and Roasted Red Pepper Feta Dip makes for a delicious appetizer or snack, and it's also a great sandwich spread! It's so easy to make and it's always a hit.

Ingredients

2 red bell peppers, deseeded and sliced in half
3 large carrots, cut into 1-inch pieces
1 head of garlic
Olive oil & salt to taste
1 15 oz can white beans
7 oz feta cheese
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 1/2 tsp kosher salt
1 1/2 teaspoons smoked paprika
1/2-3/4 teaspoon red pepper flakes

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Instructions

Preheat oven to 400˚F.
Slice the top off of the head of garlic, exposing the cloves. Drizzle the garlic with some olive oil and salt, then wrap in aluminum foil.
Place the garlic on a sheet pan with the red peppers (skin side up) and carrots. Drizzle more oil and salt on the peppers and carrots. Roast for about 30 minutes, until the carrots are fork tender. The garlic may need up to 45 minutes.
Cover the peppers with aluminum foil for 10 minutes, then peel off the skin and discard.
Add all ingredients to a blender or food processor and blend until completely smooth.
Optional: serve with olive oil, pomegranate arils, fresh herbs and a sprinkle of paprika.

Notes

Store the dip in an airtight container in the refrigerator for 5-7 days.

We use the entire head of roasted garlic in this dip. It adds so much flavor without overpowering the rest of the ingredients! If you're not a big garlic fan, though, you can just use half or a few cloves, and save the rest for another recipe.

Keep in mind that this dip is fairly spicy if you use the full amount of red pepper flakes.

For the smoothest possible dip, remove the skin from the roasted red peppers before blending. This isn't 100% essential if you have a high powder blender, but if you don't, you may end up with pieces of unblended skin in the dip.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dips
Method: Oven
Cuisine: American

Nutrition

Serving Size:
Calories: 104
Sugar: 2.5 g
Sodium: 256.9 mg
Fat: 4.9 g
Carbohydrates: 10.8 g
Fiber: 2.9 g
Protein: 4.7 g